Study of Aromatic Compounds Derived from Sugarcane Bagasse: II. Effect of Concentration

被引：4

作者：

Al Arni, Saleh ^{[1
]}

Drake, Alex F. ^{[2
]}

Del Borghi, Marco ^{[1
]}

Converti, Attilio ^{[1
]}

机构：

[1] Univ Genoa, Dept Chem & Proc Engn, I-16145 Genoa, Italy

[2] Kings Coll London, London SE1 9NH, England

来源：

CHEMICAL ENGINEERING & TECHNOLOGY | 2010年 / 33卷 / 03期

关键词：

Concentration; Ferulic acid; Lignin; p-Coumaric acid; Renewables; Self-Association; Sugarcane bagasse; Syringic acid; Vanillin; XYLITOL PRODUCTION; LIGNIN; FERMENTATION; HYDROLYSIS; COMPONENTS;

D O I：

10.1002/ceat.200900552

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The results of a set of experiments that were designed to integrate current knowledge on the major constituents of sugarcane bagasse lignin, specifically p-coumaric, ferulic, syringic acids, and vanillin are presented. These aromatic compounds have well-known antioxidant power and they are very important for the food, pharmaceutical, and nutraceutical industries. Following a study on the effect of pH upon the spectra of these monomers and the determination of their pK(a) values, their self-association properties in ethanol as a solvent, particularly at concentrations < 10(-4) M were investigated using UV spectrophotometry and their K-ass values were determined. The results collected allowed to better understand the chemistry of sugarcane lignin and provide a contribution to the possible exploitation of this abundant straw material for the recovery of fine chemicals.

引用

页码：523 / 531

页数：9

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